Ingredients
- Essential Kitchen Tools:
- 4 eggs
- 1/4 cup Parmesan cheese, grated
- 1/8 cup fresh (or dried) chives
- parchment paper
- baking sheet
- stand or hand mixer
Preparation
Step 1
Preheat the oven to 450° and separate the egg whites from yolks, placing the egg whites in a mixing bowl. Place each remaining yolk in its own individual ramekin or bowl. Set the yolks in the refrigerator while you work with the whites.
Using either a stand or hand mixer, whip the egg whites until stiff, about 5 minutes.
Once the egg whites are stiff, gently fold in the cheese and chives.
Scoop egg white mixture onto a parchment-lined baking sheet, create a small dent in each cloud, and bake for 5 minutes. (I coated the parchment paper with cooking spray, but it isn't necessary.)
Gently place a yolk in the dent of each cloud, and bake for another 2 minutes.
Makes 4 servings (serving size: 1 egg cloud) CALORIES 103; FAT 6.8g (sat 2.8g, mono 2.4g, poly 1.1g); PROTEIN 9.1g; CARB .78g; FIBER .07g; CHOL 192.2mg; IRON 1mg; SODIUM 179mg; CALC 109.4mg
Note: To protect you from disappointment though, you must know that while the images might seem like the dish has a biscuit-like quality, it is not a biscuit, nor does it taste like one. With that said though, it is quite delicious.